Learn the secrets of flavorful stocks and further strengthen your foundation as a Chef. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for all types of white and brown stocks. We make traditional Vegetable, Chicken and Beef Stocks – now commonly called Bone Broths. Next you’ll get up close and personal by familiarizing yourself with seasonings and aromatics used in stocks and soups
After I learned to concasse tomatoes, I was put in charge of making stocks at the same time. Once I got the hang of it, I realized that I could do a lot of other tasks while the stock was cooking. Always remember to skim any impurities often and never let the stock boil. It will turn cloudy and may take on a bitter flavor. Use stocks for any recipe that calls for water to get a stronger flavor. Cooking rice or potatoes are just the beginning.
Bouquet garni = bundle of aromatics. Usually made up of parsley stems, a thyme sprig, a bay leaf and black peppercorns. To contain these aromatics, you can tie them with kitchen twine and throw the peppercorns into the pot. If you tie them up in a cheesecloth bundle, it is called a sachet d’epices. You remove the bouquet garni after the stock is cooked, and strain the stock as well.
Bouquet Garni/Sachet D’epices
White Beef Stock
Brown Chicken Stock
Bone Broth with Beef, Rice Noodles and Mushrooms